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Thai-inspired coconut milk chicken curry served over cauliflower rice for Full GAPS

Thai-Inspired Chicken Curry With Coconut Milk for Full GAPS

A creamy Full GAPS chicken curry with homemade coconut milk, curry powder, lime, bell pepper, green beans, basil, and qualifying fish sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 adult servings
Course: Dinner
Cuisine: GAPS, Thai-inspired
Ingredients Equipment Method Notes

Ingredients
  

Coconut Curry Sauce
  • homemade ghee or coconut oil enough to lightly coat the pan
  • 1 small onion diced small
  • 1 to 2 small chile peppers Thai bird, serrano, or jalapeño; seeded and diced small
  • 1 tablespoon curry powder pure additive-free spices
  • 3 1/2 cups homemade coconut milk 1× equals 28 fluid ounces
  • 1 lime one thick strip of zest removed, then quartered
  • 3 to 4 lime leaves optional
  • 10 to 20 drops traditionally fermented fish sauce fish or anchovies, sea salt, and water
  • sea salt to taste
  • fresh basil leaves thinly sliced
  • 1 to 2 tablespoons raw honey optional; add off heat
Chicken And Vegetables
  • 1 red or green bell pepper medium dice
  • 1 cup green beans trimmed and cut into short lengths
  • 2 to 4 boneless skinless chicken thighs or breasts thinly sliced
  • Full GAPS steamed cauliflower rice for serving

Equipment

  • Le Creuset Classic stainless-steel stockpot, 10 quart
  • Wooden spoon
  • Chef's knife and cutting board
  • Liquid measuring cup and tablespoon measure
  • vegetable peeler
  • Instant-read food thermometer

Method
 

  1. Lightly coat a large pan with ghee or coconut oil over medium heat. Add the onion and chile and cook for about 2 minutes, stirring, until the onion edges are translucent but not browned.
    Diced onion and green chile softening in ghee inside a Le Creuset stainless stockpot
  2. Add the curry powder and stir through the hot fat for 30 to 60 seconds, until fragrant but not scorched.
  3. Pour in the homemade coconut milk. Add the strip of lime zest and the lime leaves, if using. Scrape the bottom and bring the sauce to a gentle simmer over medium-low heat.
  4. Add the bell pepper, green beans, and sliced chicken. Simmer gently for about 20 minutes, until the vegetables are tender, the chicken is opaque, and the thickest piece reaches 165°F.
    Thai coconut chicken curry simmering with bell pepper and green beans in a Le Creuset stainless stockpot
  5. Simmer uncovered for several more minutes if the sauce is thin. If it becomes too thick, add water 1 tablespoon at a time until the sauce coats a spoon.
  6. Remove the lime zest and lime leaves. Stir in half of the measured fish sauce, taste, then add more as needed. Season with sea salt. Remove from heat and stir in the measured optional raw honey.
  7. Serve over cauliflower rice with sliced basil and a lime wedge.

Notes

GAPS placement: Full GAPS after each ingredient is introduced and tolerated.
Ingredient route: Use homemade coconut milk, pure additive-free curry powder, and fish sauce made from fish or anchovies, sea salt, and water.
Sweetener: The source optional palm or coconut sugar becomes the same measured amount of raw honey, added off heat.
Storage: Refrigerate curry separately from cauliflower rice for up to 3 days or freeze for up to 2 months.

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